Saudi Salsa Zalaata Or Doggos Recipes

Steps:

• Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
• Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
• Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
• Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
• Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

Steps:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Steps:

• Make the pico de gallo:
• Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
• Cook and assemble the hot dogs:
• Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
• Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
• Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

Steps:

• Place tomatoes in some water and microwave for 3-5 minutes.
• Until tomatoes are soft.
• Refresh boiled tomatoes in some cold water.
• Peel off skins.
• Place tomatoes and chili in blender blend until smooth.
• Add salt, lemon juice and coriander.
• Best if chilled a while before serving.

Steps:

• Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
• Cake:
• Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
• Combine the flour, salt and baking powder and gently mix into the butter mixture. Don't over beat or the cake will be tough.
• Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
• Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
• Icing:.
• Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
• Serve dusted with icing sugar or drizzle with lemon icing.

Steps:

• Saute onions in 2 tbsp of oil until golden.
• Add the cubed sweet potato to the pan and just barely cover it with a little water.
• Add ginger, cumin, paprika, salt to taste and 2 more tbsp of oil.
• Cook until potato pieces are tender and the liquid has reduced to a sauce, turning the potatoes over once. Be careful when handling them so that they don't fall apart.
• Let cool to room temperature.
• Mix in olives, and preserved lemon peel. Taste and adjust salt if you need more.
• Sprinkle with lemon juice, remaining one tbsp of olive oil and parsley. Enjoy!